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🍽️ Creamy Sweet Potato Bowl with Crunchy Toppings

387 kcal · 30 min · 4 servings

Ingredients

• 600 g sweet potatoes
• 150 ml vegetable broth
• 1 broccoli (à 500 g)
• salt
• 4 tbsp almond kernels (à 15 g)
• 0.5 red onion
• 4 tbsp olive oil
• pepper
• nutmeg
• 2 tbsp pomegranate seeds (à 15 g)

Instructions

1. 1. Rinse the sweet potatoes under running water.
2. 2. Peel the sweet potatoes completely.
3. 3. Cut the vegetables into bite-sized cubes.
4. 4. Bring the vegetable broth to a boil in a pot.
5. 5. Add the sweet potato cubes to the boiling broth.
6. 6. Reduce the heat to a medium setting.
7. 7. Cook the sweet potatoes for about 15 minutes until tender.
8. 8. Rinse the broccoli under running water.
9. 9. Separate the broccoli into small florets.
10. 10. Peel the tough stem of the broccoli.
11. 11. Cut the peeled stem into small pieces.
12. 12. Bring a pot of salted water to a boil.
13. 13. Cook the broccoli for 2 minutes in the bubbling water.
14. 14. Drain the broccoli in a colander.
15. 15. Immediately rinse the broccoli under cold water to stop the cooking process.
16. 16. Let the broccoli drain well.
17. 17. Roughly chop the almonds.
18. 18. Peel the onion.
19. 19. Slice the onion into thin rings.
20. 20. Heat 1 tablespoon of oil in a pan.
21. 21. Add the almonds and onion rings to the hot pan.
22. 22. Fry the ingredients for 2 minutes over medium heat.
23. 23. Remove the pan from the heat.
24. 24. Set aside the fried almonds and onions.
25. 25. Add the drained broccoli to the same pan.
26. 26. Steam-fry the broccoli for 5 minutes.
27. 27. Season the broccoli with salt to taste.
28. 28. Season the broccoli with freshly ground pepper.
29. 29. Mash the cooked sweet potatoes finely with a potato masher.
30. 30. Stir the remaining oil into the puree.
31. 31. Season the puree with salt.
32. 32. Season the puree with pepper.
33. 33. Grate a small pinch of fresh nutmeg over the puree.
34. 34. Divide the sweet potato puree onto four plates.
35. 35. Top the puree with the prepared onion rings.
36. 36. Top the puree with the roasted almonds.
37. 37. Garnish the dish with pomegranate seeds.

Nutrition per serving

• kcal: 387
• Protein: 11 g · Fett/Fat: 19 g · Carbs: 42 g